Meatball Soup

Lincoln House Hotel

33 Gloucester Place   Marble Arch , London, W1U 8HY Regno Unito


  • 500 500g lean beef mince
  • 1 small red onion, grated
  • 2 garlic cloves, crushed
  • 1/2 cup fresh white breadcrumbs
  • 1/3 cup basil leaves, finely chopped
  • 1/3 cup grated parmesan cheese
  • 1 egg, lightly beaten
  • 700g bottle (2 3/4 cups) tomato pasta sauce with basil
  • 4 cups chicken stock
  • 1/2 cup risoni pasta
  • 150g green beans, trimmed, cut into thirds
  • 1/3 cup grated parmesan cheese


  1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
  2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
  3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
  4. Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.
About this recipe:

Meatball Soup